Cook lamb until just tender, turning occasionally, about 1 1/2 hours. Remove pot from oven. Tilt pot and spoon off fat that rises to top of sauce. Place pot over medium heat and boil uncovered until sauce reduces enough to coat spoon and lamb is very tender, about 30 minutes. Season to taste with salt and pepper. Discard lemon peel and bay leaves. (Can be made 1 day ahead. Cool 30 minutes, chill uncovered until cold, then cover and keep chilled. Rewarm over low heat before continuing.)

Mix parsley, grated lemon peel, and 1/2 teaspoon pepper in small bowl for gremolata. Transfer lamb to large shallow bowl. Sprinkle with gremolata and serve.

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Recent Reviews

LISTEN UP! Everyone who reviewed this recipe and said to braise the shanks longer are spot on. I used smaller shanks so cooked them the total of 2 hours as stated in the recipe but they could have benefited from an additional 30 minute (minimum). The meat should be fall-off-the-bone tender, which they weren't. The flavor was great, though! The only thing I changed was using two 14.5 oz cans of diced tomatoes. This was a bit labor intensive with all that chopping but worth it.

A Cook from Los Altos, CA /

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Made this in honor of my parent impending trip to Italy. It was great sooo delicious and ridiculously simple. I cooked it about 2 1/2 hours in the oven but used three huge meaty shanks 1 3/4 lbs each so the extra time was to be expected. Served family style. Made with spinach and raisins and garlic mash sides. I wish there was a place to post my photos. Love these kinds of dishes because there is time to socialize w only a little active cooking time at the end.

portia_millet from SLCUT /

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Simply the best lamb braise I've ever done. Flavors are complex and delicious. Needs more time than stated (for me, more like 4 hours on braise). Don't rush this and it will reward you.

cpschaeffer from Buffalo, NY /

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Excellent! I used a slow cooker (4
hr high, 4 hr low), reducing the
liquids. After 6 hr when the lamb
wes tender, but not yet falling off
the bone, I poured off the juice &
non-meat solids (strained & defatted
for other uses), and put 1 14 oz can
of diced tomatoes plus 2 fresh
tomatoes in with the lemon and herbs
in the recipe. This eliminated the
fatty taste and made a terrific ragu. Served it with an argula & radicchio salad and broccoli rabe/orieccheti/garbanzo recipe from this site. Yum!

sdasgupta from Philadelphia, PA /

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this is incredible. Cheated a little
by finishing in the pressure cooker
for 30 minutes instead of putting in
the oven.I used dried rosemary
instead of fresh. Added mushrooms
and red peppers because i needed to
use them. Seved with parm risotto
and french baguette.Next time I will
make one day ahead so it's even more
flavorful and easier to scoop out
the fat.